FoodPorn

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Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!

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Other Cooking Communities:

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!cooking@lemmy.world - A general communty about all things cooking.

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!koreanfood@lemmy.world - Celebrating Korean cuisine!

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Riiiiiiiiibs! (sh.itjust.works)

submitted 2 weeks ago* (last edited 2 weeks ago) by dream_weasel@sh.itjust.works to c/foodporn@lemmy.world

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[–] ryannathans@aussie.zone 6 points 2 weeks ago (1 children)

What internal temp do you target?

[–] dream_weasel@sh.itjust.works 3 points 2 weeks ago (1 children)

Usually 205. These were running way late so they came off around 196 so they had quite a bite to them.

[–] ryannathans@aussie.zone 3 points 2 weeks ago (1 children)

Haha I thought that might have been the case eyeballing them, looks great though

Mine stall so hard due to evaporation when I uncover them, it adds so many hours to the cook. Not really sure what to do about it

[–] dream_weasel@sh.itjust.works 3 points 2 weeks ago (1 children)

Foil boat and jack the temp a little. I do mine at 300 for 2h, then foil boat them and 325 for last hour. After that they come out of the foil and get sauce on top, 15 mins back in the grill, flip and sauce the other side, then 15 more minutes.

It usually works pretty well in that time table, though this time I had to foil wrap instead of boat so we lost a little on bark.

[–] ryannathans@aussie.zone 3 points 2 weeks ago* (last edited 2 weeks ago)

Ahh I'm starting wrapped/foiled. That'll make the difference. I'll try that cheers